Arancini

Updated at: Thu, 17 Aug 2023 03:46:18 GMT

Step 1

Put the stock into a saucepan and bring to the boil. Add the saffron, cover, reduce the heat and keep the stock at a gentle simmer. Melt the butter in a large saucepan over medium heat and cook the onion and garlic for 5 minutes, or until softened. Add the thyme and rice and cook, stirring for 1 minute, or until the rice is well coated. Add about 125 ml of the hot stock to the pan and stir constantly until all the liquid is absorbed. Continue adding more stock, ½ cup at a time, until all the liquid is absorbed and the rice is tender and creamy; this will take about 25-30 minutes. Cover a tray with plastic wrap. Remove the pan from the heat and stir in the parmesan. Spread the mixture out onto the tray. Set aside to cool and, for the best results, cover and leave in the refrigerator overnight. Roll a tablespoonful of the risotto into a ball. Press a hole in the middle with your thumb, push a cube of mozzarella cheese inside and press the risotto around it to enclose in a ball. Flatten the ball slightly into a patty, about 1.5 cm (⅝ inch) thick. Repeat with the rest of the risotto. Roll each patty in the breadcrumbs to coat both sides. Heat the oil in a deep frying pan over high heat until hot. Cook the arancini in batches, without crowding, for 2 minutes each side, or until golden brown. Drain on paper towels and leave to cool down slightly. Alternatively, bake the arancini at 180C for 25 mins. Serve warm with lemon wedges on the side.

0 liked

0 disliked